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Traeger Chicken Wing Lollipops Recipe

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These Traeger Chicken Wing Lollipops are a fun, elevated twist on traditional smoked wings. The drumettes are Frenched for easy handling, then slow-smoked and finished with a crispy, caramelized glaze. Perfect for game day, BBQs, or any gathering!

Ingredients

Scale

For the Wings:

  • 2 lbs chicken drumettes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional, for heat)

For the Glaze:

 

  • ½ cup BBQ sauce (your favorite brand)
  • 2 tablespoons honey
  • 1 tablespoon butter, melted
  • 1 teaspoon apple cider vinegar

Instructions

1. Prepare the Chicken Lollipops

  1. Using a sharp knife, cut around the base of each drumette, slicing through the tendons.
  2. Push the meat down toward the thicker end, forming a “lollipop” shape.
  3. Remove any loose cartilage or tendons for a clean look.

2. Season the Wings

  1. Drizzle olive oil over the drumettes to help the seasoning stick.
  2. In a bowl, mix salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne.
  3. Evenly coat each wing with the spice mix.

3. Preheat the Traeger

  • Set your Traeger to 225°F and use hickory, apple, or cherry wood for a smoky flavor.
  • Allow the smoker to preheat for 10-15 minutes.

4. Smoke the Wings

  1. Place the chicken lollipops upright on the smoker grates, bone-side down.
  2. Smoke for 60-90 minutes, or until the internal temperature reaches 155°F.

5. Glaze & Finish

  1. While the wings smoke, mix BBQ sauce, honey, melted butter, and apple cider vinegar in a small bowl.
  2. Increase the Traeger temperature to 375°F.
  3. Brush the glaze onto each wing and cook for another 15-20 minutes, until the internal temperature reaches 175-180°F and the glaze is caramelized.

6. Serve & Enjoy!

  • Let the wings rest for 5 minutes before serving.
  • Garnish with chopped parsley or sesame seeds if desired.

Notes

  • Want crispier skin? After glazing, cook at 400°F for 5 extra minutes to crisp up the edges.
  • Prefer a spicier kick? Add a few dashes of hot sauce or extra cayenne to the glaze.
  • Great with dips! Serve with ranch, blue cheese, or extra BBQ sauce.

Find it online: https://ukfinda.com/traeger-chicken-wing-lollipops-recipe/